Wednesday, October 9, 2019

FRESH GINGER MOLASSES CHEWY COOKIES








FRESH GINGER MOLASSES CHEWY COOKIES

A truly chewy and soft, moist spice cookie that will remind you of Christmas and a fire in the hearth. The spices make for a deliciously-flavored cookie that will sit nicely on a pretty platter among other low-carb cookies for your holiday fiesta. It is not a mistake that there is no leavening in this recipe.  The cookies will puff up slightly. My husband went as far as to say this is the best cookie I have ever made.  They are very good, however, I have lots of good cookies, just very different to this recipe. Honestly, these are more of a special-occasion (such as Thanksgiving or Christmas) cookie, so the indulgence with the molasses spread over 34 cookies is not too out of line for moderate low-carbers.

1 cup butter, softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 21/2 cups (625 mL)
  sugar
2 tbsp molasses (30 mL)
4 tsp finely minced fresh ginger (20 mL)
1 large egg
3 cups Gluten-Free Bake Mix 2 (750 mL)
2 tsp cinnamon (10 mL)
1 tsp nutmeg (5 mL)
1/2 tsp ground cloves (2 mL)
1/8 tsp salt (0.5 mL)
Bulk sweetener for rolling cookies in

Preheat the oven to 350°F (180°C).  Line a cookie sheet with parchment paper.  I usually grease the pan first to allow the paper to lay flat.

In bowl of mixer, combine butter, liquid sweetener, molasses, ginger and egg; mix for 4 minutes on medium speed.

In large bowl, combine Gluten-Free Bake Mix 2, cinnamon, nutmeg, ground cloves and salt.  Add to wet ingredients and mix well.  Form approximately 1-inch (2.5 cm) balls and roll in sweetener.  Place on prepared cookie sheet. Flatten with the back of a spoon.  Bake 10 minutes or until light golden brown underneath.

Helpful Hints:  Use Grandma’s® molasses as blackstrap molasses is better used in something savory like baked beans.

Yield:  34 cookies
1 cookie
100.6 calories
2.0 g protein
8.9 g fat
0 g fiber
3 g net carbs

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